Making kneidlach

Conversations about our different experiences growing up are one of the best things about being with someone who grew up on a another continent. But sometimes it’s nice when we have similar memories.

In this case it’s matzo ball soup on Jewish festivals or, for me; chicken soup cooked by my mum in the slow cooker.

This was our first attempt at making matzo balls (kneidlach) with chicken soup:

The recipe for the kneidlach came from a book that used to belong to my other half’s grandmother, published in the 60s, but we’d made soup before.

Here’s what we did:

Chicken soup and kneidlach

Strip most of the meat from one cooked chicken and place in a large saucepan with one carrot (snapped into chunks), half an onion (skin taken off), a chicken stock cube, one bay leaf, salt and pepper. Cover with water and bring to the boil then simmer for two to three hours.

While the soup is on whisk two eggs until frothy and add two tablespoons of shmatz (chicken or goose), two tablespoons of water, salt, pepper, and a pinch of cinnamon. Mix together then add enough matzo meal to bind everything together. Leave for an hour and a half then roll into small balls and cook in salted boiling water for 20 minutes.

When you put the kneidlach into the water, strain the soup and throw away all the bones and veg etc left behind. Return the soup to the pot and add one chopped carrot – so it also boils for around  20 minutes or so.

Lift out the kneidlach and leave to rest while you dish up the soup and carrot pieces, then place a couple in each bowl.

This entry was published on February 18, 2012 at 8:18 pm and is filed under baking and cooking. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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